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Finely chop the garlic. Cut the tomatoes into small
pieces. Heat 1 tbsp. olive oil in a pan, sauté the garlic and tomatoes.
Fry the tomato purée briefly, stir in the cream and 100 ml hot water,
grated Parmesan, herbs and paprika powder. Season the sauce with salt
and pepper and simmer for approx. 6 minutes until creamy, stirring
occasionally. Heat the remaining olive oil in a large pan and fry the
gnocchi until golden brown and crispy, turning occasionally. Add the
sauce to the gnocchi and simmer for 3 minutes, seasoning with salt and
pepper. |
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